Tomato Potato Soup
We had a little fun with some of the extra zucchini. We cut them into thin rounds on the benriner and layered them in the bottom of the cast-iron skillet used to make the rest of the tofu frittata (our variation from the upcoming "Vegan Brunch" cookbook from Isa Chandra Moskowitz).
After cooking in the pan, the frittata was inverted onto a cake stand...
...and a close-up on the plate.